Hands down the best turkey burger I’ve made to date. These will quickly become your go-to recipe. Conveniently double or triple, and freeze extra patties for a quick dinner. Wrap burgers in a lettuce wrap and top with desired toppings like tomato, onion, avocado or hummus.

Crispy, crunchy kale chips are a great addition and a healthier version of fries. You may want to make several batches to snack on after dinner or try them as an appetizer.

2. Toss dry kale pieces with olive oil, garlic powder, sea salt and pepper until well coated. Spread kale in one even layer onto a large rimmed baking sheet lined with parchment paper.

3. Bake for 10 minutes, rotate pan and bake for another 10-15 minutes or until lightly browned and crispy. Remove from oven and cool a few minutes before eating. Sprinkle with additional sea salt and pepper if desired.

Who doesn’t love a good taco salad? Growing up my sister and I would assemble our cardboard forms, wrap with a soft tortilla and bake crunchy bowls to stuff with our fillings… takes me back. I then proceeded to douse mine with high fat ranch and French dressing. Oops.

I love making my own seasoning mixes. Store bought taco season packets are filled with preservatives, other chemicals and often gluten as well. When they simply contain chili powder, ground cumin, garlic, salt and pepper, so why not whip up your own? Try mixing a big batch and store in a convenient shaker container to sprinkle over sweet potato fries or chicken before baking.

Add any toppings you have or like. Kidney beans were on my shelf and cucumbers in my fridge so I tossed them on in. Salads are always a great way to get those daily veggies – add any variety you like, and lots of them!

Normally, to get everything we like eating, for a good price too, I end up all over town at three different addresses collecting goods. I’m thankful to live in a place that has multiple grocery stores within a mile radius (definitely a step up from the rural town I grew up in with no store or stoplight) but when in a time crunch, a one stop shop is welcomed. I got all ingredients for this recipe, except chipotle powder, economically organic too, at Trader Joes. I’m not doing a promotion, just want to help out. They also have non-organic options as well. Don’t worry, all ingredients are common in most grocery stores – just see variations below for other protein options if fish is not quality where you reside.

A beautiful, nutritious Spring salad. Refreshing, full of veggies and heart healthy protein. Roasting vegetables with olive oil adds tons of flavor and depth. And check out my new bowls from World Market. Again, not a promotion, I just love them and use as often as I can. Perfect size dishes for salad, quinoa, noodles, or any meal you want to eat out of a bowl really. Also, they are easily hand held for those few times dining at the coffee table. Which we never do, my friend told me that.

By the way, if you’re wondering why I used two different oils here is because grapeseed is good when pan sautéing at higher temperatures, it doesn’t go rancid. Roasting vegetables and in vinaigrettes I like extra virgin olive oil, but feel free to use the grapeseed in place. It’s light and doesn’t have a bold flavor.

2. Heat a medium skillet with grapeseed oil over medium-high heat. If needed remove skin and season salmon filets with chipotle powder (or other spices), sea salt and pepper; rub into flesh with hands. Place in hot skillet and pan sauté 3-5 minutes per side, depending on filet thickness. Cover and let rest a few minutes while making dressing.

VARIATIONS: Use pecans, dried cranberries, spinach or mixed greens for arugula, crumbled with feta or goat cheese and use a good light, bottled balsamic vinaigrette for lemon. Substitute tilapia, lean steak, chicken or turkey breasts for salmon.

These. Are. Delicious. And so beautiful served on a large platter garnished with fresh parsley or basil. A meatless meal in itself, or great accompanied with juicy grilled chicken breasts or lean turkey meatballs. A healthy side dish for upcoming Labor Day BBQ’s or main dish for vegetarian guests. Try grilling the balsamic marinated portabellas instead of roasting to add a smoky char-grilled taste.

5. Sprinkle the inside of each marinated mushroom cavity with 1 oz crumbled feta cheese and bake 5-7 minutes, or until cheese starts to melt and portabella is roasted. Remove from oven and fill each with even amounts of quinoa and top with 1/2 Tbsp toasted pine nuts. Serve warm or chilled. Makes 4 servings.

VARIATIONS: Substitute brown rice for quinoa or add other favorite vegetables like chopped carrots, red pepper or zucchini to quinoa. Stuff quinoa salad in smaller whole mushrooms or zucchini for an appetizer.

Over the weekend I vowed to eat more fish. I stated this decree to my husband in the Los Angeles airport on Sunday and he gave me that eyes down, brows furrowed, you-seriously-think-about-food-all-the-time look. So, here is my start. Salmon health benefits are off the chart in the protein category. Rich in Vitamin D, Omega-3 fat and Vitamin B12. Eaten regularly, it has cardiovascular benefits, improves mood & cognition and joint functioning. Cheers to this wonderful catch.

Another perk, fish cooks up quickly and requires little prep time. The maple syrup and soy sauce combine with a few other ingredients for a quick glaze that coats salmon beautifully. Add a side of my roasted vegetables with whole mushrooms and garlic and you’ve got a tasty summer meal, all under 350 calories! That includes a large portion of salmon and a side of roasted vegetables. Double cheers to that.

With this plate’s high protein and nutrition content, you will be full and satisfied without feeling weighed down.
Gluten & dairy free too. Some crusty multigrain bread, or crackers and hummus would be another great addition to this heart healthy dish.

2. Preheat oven to 425 degrees. On a cooking sprayed large rimmed baking sheet, toss vegetables and mushrooms with olive oil, sea salt, black pepper and garlic powder, until well coated. Roast in the oven for 15 minutes, turn and cook an additional 8-10 minutes. Remove from oven and sprinkle with crushed red pepper if desired.

3. Turn oven heat up to 450 degrees. Place marinated salmon skin side down on a baking sheet or broiling pan lined with foil and sprayed with cooking spray. Roast for 5 minutes in the oven. Baste with glaze and cook another 5 minutes. Top with any remaining glaze and broil for 2-3 minutes or until golden brown. Serve salmon garnished with sliced green onions and sesame seeds if desired, and roasted vegetables on the side. Serves 4, one piece of salmon and 1/4 of vegetables.

Are you ready for summer? If not, this recipe will get you in the mood for frozen drinks, barbecue and slathering on Banana Boat by the pool.

I made a similar version of this meatless entree last year but it didn’t quite do it for me, something was missing. And what was that “something” you ask? Hummus! Hummus and roasted garlic brought these beautiful stacks to a whole new level. My husband loved this dish and surprised it contained no meat. The portabello mushrooms have a hearty, meaty taste which is so filling smothered with the plentiful vegetables.

Feel free to add cooked lean turkey bacon or shredded chicken for extra protein. Or serve them as a gorgeous side dish. You can achieve restaurant presentation in your own kitchen without any fuss or professional culinary education… just layer away. Try grilling the vegetables instead of roasting.

Have fun with this one and enjoy eating your vegetables. So flavorful and healthy.

2. Carefully remove stems and gills from mushrooms keeping them whole. Place mushrooms cap side down and drizzle each inside with 2 t. balsamic vinegar, salt and pepper; set aside.

3. Slice half eggplant into 4, about 1/2-inch thick slices and sprinkle with salt. Cut bell pepper into quarters, remove seeds and ribs. Trim ends of zucchini and summer squash, slice each into 4, thicker lengthwise pieces. Place all vegetables and whole garlic cloves on prepared pan and brush both sides lightly with 3/4 T. olive oil and sprinkle with salt and pepper (keep the mushrooms aside marinating). Bake in preheated oven for 20-25 minutes, flipping half way through (may need to remove garlic earlier to not burn).

4. Remove vegetables from oven and brush remaining 1/4 T. olive oil on both sides of mushroom caps and sprinkle with salt and pepper. Place cap side down on a well sprayed, or parchment lined baking pan and bake for 5-10 minutes. Roughly chop roasted garlic.

Here is the dish I promised in my Spring Greens Salad post. If you are looking for a recipe to jazz up your weeknight (or weekend) plain ol’ chicken breast concoctions, this one’s for you.

Effortless school night family dinner, yet elegant for a weekend party with friends. The sweet, chewy apricots soak up all the delicious flavors in the sauce, coating the meat beautifully along with the sautéed onions and fragrant fresh thyme. Feel free to use fresh peaches or apricots for the dried. Rosemary would also be a great herb addition or substitution for the thyme.

1. In a large skillet heat 1 T. oil of medium high heat. Sauté chicken breasts sprinkled with salt and pepper, a few minutes per side until browned (doesn’t have to cook through). Remove chicken from skillet and set aside in a large casserole dish.

2. Place 2 t. olive oil in same skillet with sliced onions. Sauté until softened and lightly browned, about 6 minutes. Add chicken broth to deglaze the pan, then vinegar, apricot spread, chopped apricots, cinnamon, thyme, salt and pepper. Reduce heat and simmer for 5-6 minutes. Pour mixture over chicken and bake at 350 degrees, uncovered, for 15-20 minutes or until chicken is cooked through and sauce has reduced. Serve garnished with fresh thyme sprigs if desired. Serves 4, serving size 1 chicken breast and 1/4 of the apricot sauce.

Along with the current almond flour phase, I’m experiencing a quinoa episode as well. I can’t help myself. New ways to use both brilliant natural ingredients keep whirling through my mind. To break up recent habits I switched up my usual flavor profiles and spiced it up with some curry.

Oh yes, you heard me right. It’s curry time. Like hammer time. Only without the M.C. And the baggy pants.

Caramelized buttery squash and chewy sweet raisins accompany the exotic spiced quinoa in this dish. A great side or easy main vegetarian dish. Serve over mixed spring greens and toss with grilled chicken, shrimp or garbanzo beans if you’d like extra protein.
It’s excellent, spectacular, really too legit.

1. Rinse quinoa in a mesh strainer and place in a medium saucepan with water and vegetable broth. Bring to a boil and cook for 15 minutes. Reduce heat to low, cover and cook 15-20 minutes longer or until liquid is absorbed. Fluff with a fork.

2. Preheat oven to 425 degrees F. Roughly chop onion into large chunks. Place onion and cubed squash on a large rimmed baking sheet with 2 T. olive oil, salt and pepper; toss with hands to coat. Roast in the oven for 20-25 minutes or until caramelized and cooked through. 3. In a large bowl whisk juice of 1 lemon, 1 T. olive oil, 2 t. honey, garlic, curry powder, parsley, red pepper flake (if using), sea salt and pepper to taste. And warm quinoa and squash mixture, toss to coat well with dressing. Fold in raisins; serve warm or cold (even better the next day).

3. Serve quinoa as is or over mixed spring greens (I prefer a more dry salad, so for an easy vinaigrette just mix fresh lemon juice with good olive oil, salt and pepper). Serving size for 6, about 1 heaping cup quinoa salad.

Quinoa is the fashionable trend in nutritious eating these days. With its all expansive health benefits, being a complete protein source and versatile uses it’s not surprising. I am all about this fad and will jump on the quinoa train whenever I can. Definitely a lasting craze unlike tight rolling jeans, the thigh master and cabbage soup diet.

The grain like seed cooks up similar to rice and happens to be gluten free. I enjoyed my salad last night on a layer of fresh baby arugula topped with garlic hummus. It was a delicious and filling meatless recipe. My husband, the former carnivore, ate it up without a blink at the fact the dish contained no chicken, steak or turkey. But you could easily add some juicy sliced grilled chicken or lean steak for added protein.

Great spring, summer and fall recipe. For dinner parties add a bowl of blue corn tortilla chips or fresh fruit as a side. Try grilling the vegetables instead of roasting. A delicious dish for all diners (gluten free, dairy free & vegetarian). Enjoy!

2. For the vegetables: Preheat oven to 450 degrees F. Place all vegetables and garlic cloves on 2 large rimmed baking sheets sprayed with cooking spray. Brush all vegetables (both sides) and garlic with 3 T. olive oil and sprinkle with 1 t. dried rosemary, sea salt and pepper. Roast for around 20-25 minutes or until starting to brown and cooked through. Remove roasted garlic, chop and add to quinoa.

4. Top quinoa with roasted vegetables (chop or leave whole like pictures) and drizzle with balsamic vinegar, serve warm or cold. Garnish with fresh chopped parsley. Serves 6 as main dish and 8-10 as a side. Great topped with a spoonful of hummus too!

I’ve been wanting to make these little presents for some time now and just got around to rolling them up yesterday. I decided to go with a classic combination of spinach, chicken and sun-dried tomatoes, but you could go wild with an abundance of flavor combinations. Here are some others I thought would be delish…..

These look fancy but are really a no fuss recipe. Great one to bring your kids into the kitchen to help fill and roll up the lasagna bundles. It makes a large batch for a big dinner party crowd or to freeze a second pan for a quick weeknight meal.

*Gluten free option: Use brown rice or other GF lasagna noodle (rinse with very cold water after boiling).Double check your cheeses for added gluten containing ingredients or stabilizers.

1. Boil a large pot of water. Season water with sea salt and add lasagna noodles (may need to in batches) and cook until softened to al dente (still slightly firm) about 5-7 minutes. Remove from water and spray with cooking spray.

4. On a large cutting board (may want to cover with wax or parchment paper) layout cooked lasagna noodle, spread with about 3-4 T. spinach/cheese mixture, then layer sun-dried tomatoes, cooked shredded chicken** and sprinkle with sea salt and pepper. Roll up jelly roll style and place seam side down in prepared baking dish. Repeat with remaining ingredients.